FoodReference.com (since 1999)
COOKING TIPS & HINTS SECTION

 

Cooking and Kitchen Tips and Hints; Measurements, Shopping Advice, Serving Ideas, etc.

 You are here > Home

See also: Articles & Trivia

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

See also: Cream; Whipping Cream

MILK

Glass of Milk

Skim milk contains more calcium than whole milk

A gallon of milk weighs 8.59 lbs

To make sour milk, combine 1 cup of milk and 1 tablespoon of vinegar and let sit for 15 minutes.

When adding milk (or cream) to a hot dish, it is best to heat it up a bit before adding it to another hot liquid. It is partly the difference in temperature that causes milk or cream to curdle. Never add milk or cream to a boiling liquid. (See also: Cream)
 

Freezing Milk:

Use pasteurized homogenized milk. Place in moisture-vapor resistant containers for freezing. If packaged in wide-mouth containers, leave 1/2-inch headspace for pints, 1 inch for quarts. If packaged in narrow-mouth containers, leave 1 1/2 inches headspace for either pints or quarts. Freezing may change the texture of the milk and cause some separation. Stir well before using.
National Center for Home Food Preservation  www.uga.edu/nchfp
 

     Most people that are allergic to cow milk products or who are lactose intolerant can use goat and sheep milk products. The lactose or protein in the milk is what usually causes the allergic reaction or intolerance. Goat & sheep milk both have lactose and protein but it is of a different make up that doesn't bother most people.
     The proteins in cow's milk are huge, fit for an animal that will one day weigh in over 500 lbs. The proteins in humans, sheep, and goats, are very short, which is why babies (the infirm, and arthritics) will often thrive on goat's milk, and raw goat's milk also is loaded with the enzymes that enable the metabolizing of the calcium.


 

COOKING TIPS

  Macadamia Nuts to Mustard Greens   |   Macadamia Nuts   |   Mace   |   Macerate   |   Mahi-Mahi   |   Mahlab; Mahleb   |   Maine Lobster   |   Mainz Ham   |   Malanga   |   Malosol   |   Mamey, Mammee Apple   |   Manchester Lettuce   |   Mandarine Orange   |   Mandoline   |   Mango   |   Manioc  |   Maple Syrup   |   Marinating   |   Marjoram   |   Mary Ann Pan   |   Mashed Potatoes   |   Maui Onion  |   Meat Color   |   Melons   |   Meringue   |   Mesclun   |   Mesquite   |   Microwave Ovens   |   Milk   |   Millet   |   Mint   |   Miracle Fruit   |   Mirin   |   Miso   |   Mold   |   Morel Mushrooms   |   Mornay Sauce   |   Mortar and Pestle   |   Mother Ann's B Cake   |   Mother of Vinegar   |   Muffins   |   Mushrooms   |   Mustard   |   Mustard Greens  
  Home   |   About Us & Contact Us   |   Recipes   |   Cooking Basics   |   World Cuisine   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

 

Popular Pages

Free Food Magazine Subscriptions

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.